Table Talk at Moulin Events

Mark Franz and George Reich talk beer on the rooftop of Vin de Set

A server at Vin de Set of an hors d'oeuvres of a crab corn fritter with roasted red pepper aioli

Barb and Mike Williams

Mark Franz, Bret Muehlheausler, Chris Stahlschmidt, Rick Merritt

Betsy and Nathan Snyder

a hors d'oeuvres of blue cheese foam with mandarin orange and shaved dark chocolate in an endive boat

A Stella Artois being poured into a glass

Jim Leible jokes around with friends on the rooftop of Vin de Set

Andie and Lloyd Herring

Nancy and Robb Jerffrey

Kerry Hartmann, Mary Claire Darland, Jackie Janus, Kurt Darland

Gery and Debbie Gremmelsbacher

Jim and Edie Leible

Andy and Karen Leonard

Kevin and Nauty Teubnerk

Chef Ryan Luke poses for a photo

The table raises their glasses for a cheers before dinner

Brewmaster George Reich talks of the importance of beer

Brewmaster George Reich talks of the importance of beer

George Reich talks of the importance of beer and beer pairings while presenting to the room

Chef Ryan Luke speaks to the audience

Brewmaster George Reich listens to Chef Ryan Luke while he addresses the crowd.

Sofie from Goose Island ready to be served with the frie first course beer pairing

chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points

Chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points

Chef Ryan Luke plates the first course of the evening, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points

The first course of the evening, a Mizuna-apple salad with brie ice cream and rosemary focaccia toast points

The first course, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points with the beer pairing of Goose Island Sofie

the first course, a mizuna-apple salad with brie ice cream and rosemary focaccia toast points with the beer pairing of Goose Island Sofie

The second course, Per-Peri spiced Ahi tuna with garbanzo beans over a pea shoot salad and onion umami puree

Chef Ryan Luke begins to plate the third course

Chef Ryan Luke talks with the audience about the second course of the evening

The second course, Per-Peri spiced Ahi tuna with garbanzo beans over a pea shoot salad and onion umami puree with a beer pairing of Goose Island IPA

Brewmaster George Reich talks with a table about the nuances of beer and pairing it with food.

Chef Ryan Luke prepares bacon-wrapped duck breast stuffed with ginger creamed spinach for the third course

The third course, bacon wrapped duck breast stuffed with ginger-creamed spinach over stewed tomatoes and pineapples

The third course, bacon-wrapped duck breast stuffed with ginger-creamed spinach over stewed tomatoes and pineapples - pairred wiith Leffe

Chef Ryan Luke discusses plating with his assistant chef

Chef Ryan Luke plates dessert, a rustic apple tart with hazelnuts and candied ginger creme anglaise

Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise

Brewmaster George Reich discusses the differences between American and English ciders

Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise - paired with Stella Artois Cidre

Dessert - A rustic apple tart with hazelnuts and candied ginger creme anglaise - paired with Stella Artois Cidre

Brewmaster George Reich, the members of the kitchen team and Chef Ryan Luke

Kurt Darland laughs with his table while enjoying dinner

Chef Ryan Luke talks to the table about food and the recipes he chose for the evening

A glass of Stella Cidre